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Cilantro

This beautiful green plant,Cilantro is the leaf of the young coriander plant, Coriandrum sativum, a herb in the parsley family, similar to anise.
Its botanical name is Coriandum sativum. Its Arabic name is Kizbarah khadara, meaning green coriander—as it is the leaf of the coriander seed. It is also referred to as Chinese Parsley and Coriander. Cilantro is mentioned in the Medical Papyrus of Thebes written in 1552 B.C. and is one of the plants which grew in the Hanging Gardens of Babylon. Greek and Roman physicians hailed its medicinal powers.

 

Uses
The uses of the leaves are mostly in cooking.Arabic cooking makes use of both coriander leaves and fruits. Coriander leaves are most often used raw; cooking or even short frying tends to diminish their fragrance. Used in salsas, chutneys, salads, dips, beans, and soups. Cilantro is used in Asian, Mexican, Indian, Caribbean, and North African cuisines, and is used in seasoning blends. Cilantro is a perfect addition to Mexican dishes; add Cilantro to salsas and bean dips.
Sprinkle Cilantro over stir-fried vegetables for color and Asian flavor. Add Cilantro to sesame and ginger dressing when making Chinese chicken salad.

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